Raspberry Cakes with Hazelnut Chocolate Spread
Chocolate
Easy
Hazelnut
Hazelnut Chocolate
Raspberry
12
40 mins
Steps
- Preheat oven to 325°F. Lightly grease a muffin tin.
- Sift the flour, salt and powdered sugar together in a medium mixing bowl.
- Combine eggs and almond extract, and mix into dry ingredients thoroughly. Slowly add the melted butter until fully incorporated.
- Add 2 Tablespoons of batter to each muffin tin.
- Bake for 11 minutes or until the outside begins to set, but the inside is still uncooked.
- Remove tin from oven and quickly add a heaping 1 teaspoon of Bonne Maman Raspberry Preserves to the center of each cake.
- Return to oven and finish cooking for 11 more minutes, or until a cake tester comes out clean.
- Allow to cool completely and remove from tin. Flip over on a baking rack and dollop each cake with a swirl of Bonne Maman Hazelnut Chocolate Spread.
